Recipe by Coastal Living May 1999

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Yield:
18 appetizer servings
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Ingredients

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Directions

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  • Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil. Let batter stand 20 minutes.

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  • Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.

  • Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.

  • Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley. Serve with créme fraîche, if desired.

  • NOTE: Johnnycake cornmeal can be ordered from Kenyon Corn Meal Company, in Usquepaugh, Rhode Island. Call 800-753-6966 or 401-783-4054, or look up kenyongristmill.com

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